Spinach-Artichoke Dip

This one is just delicious!  Using fresh baby spinach is best, rather than frozen.

1 tablespoon extra virgin olive oil

3 garlic cloves, minced

11 oz. baby spinach, coarsely chopped

8 oz. cream cheese, softened

6 oz. gouda cheese, coarsely grated

3 oz. Parmesan cheese, grated

1 1/2 cups marinated artichoke hearts, chopped

1 cup mayo

1/4 tsp. pepper

1/8 tsp. cayenne pepper

Adjust oven rack to middle position and heat oven to 400.  Heat oil in a 12 inch skillet over medium heat until shimmering.  Add garlic and cook until fragrant, about 30 seconds.  Add spinach, one handful at a time, allowing each to wilt slightly before adding next.  Cook until wilted and liquid has evaporated, about 4 minutes.

Remove from heat, add cream cheese and stir until melted and combined, about one minute.  Stir in gouda, Parmesan, artichokes, mayo, and pepper.

Transfer to a 2 quart baking dish and smooth top using rubber spatula.

Bake until golden brown and bubbling around edges, about 22 minutes.  Let cool for 10 minutes and serve.  Serve.

 

Apple Crisp

I make this year round, but especially in the fall when apples are plentiful.  I like to use Granny Smith Apples, but with all the different varieties available these days, choose your own favorite.

Preheat oven to 375.  

4 large apples, peeled, cored and sliced

3/4 cup brown sugar

1/2 cup flour

1/2 cup rolled oats

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/3 cup butter, softened

Arrange the sliced apples in a 9 inch baking pan.  Combine remaining ingredients and sprinkle evenly over apples.  Bake for 30 minutes.  YUM!